These crowd-pleasing dishes from award-winning cook and best-selling author Anna Jones are ideal for serving up outside on a warm summer evening. Enjoy!
Frizzled Spring Onion and Olive Oil Dip
Serves: 4
Prepare: 5 minutes
Cook: 10 minutes
1 bunch of spring onions, trimmed
150ml extra virgin olive oil
1 tsp Turkish chilli flakes or ½ tsp
chilli flakes
1 tsp caster sugar
½ tsp ground turmeric
150g thick strained Greek yoghurt
Zest and juice of 2 unwaxed limes
1. Trim then thinly slice both the white and green parts of 1 bunch of spring onions, then put them into a small pan with 100ml olive oil and 1 teaspoon Turkish chilli flakes and cook over a low-medium heat until you can hear everything begin to sizzle. Cook until the edges of the spring onions are beginning to brown and crisp. Add 1 teaspoon sugar and ½ teaspoon ground turmeric and cook for another minute.
2. Take the pan off the heat and allow the oil to cool in the pan. Once cool, season with salt and pepper.
3. Mix 150g thick strained Greek yoghurt with the juice and zest of 2 limes, season well with sea salt, then put into a shallow bowl or on a plate. Swirl in the oil and serve with warm bread or raw veg for dipping.
Pasta al Limone
Serves: 4
Prepare: 5 minutes
Cook: 12 minutes s
400g spaghetti or linguine
2 large unwaxed lemons
1 clove of garlic, peeled and bashed but
kept whole
100ml olive oil
1 tsp flaky sea salt
50g salted butter or vegan butter
40g Parmesan or vegan Parmesan-style cheese (I use a vegetarian one),
grated
½ a bunch of basil (15g), leaves picked
and torn (optional)
1. Put 400g spaghetti or linguine into a large lidded saucepan. Grate in the zest of 2 large unwaxed lemons and add 1 clove of garlic, peeled and bashed but kept whole, 100ml olive oil and 1 teaspoon flaky sea salt.
2. Add 1 litre boiling water, cover with a lid and bring to the boil. As soon as it boils, remove the lid and simmer for 8 minutes, using a pair of tongs to turn the pasta in the thickening pasta water every 30 seconds or so as it cooks.
3. Once the pasta has had 8 minutes, squeeze in the juice of one of the zested lemons and simmer for a final 2 minutes with the lid off.
4. Once almost all the water has evaporated, take the pan off the heat, stir in 50g salted butter or vegan butter and 20g grated Parmesan or vegan Parmesan-style cheese and leave to
